We're Berry, Berry Happy...

Berries are so cheap right now! Living in Florida, we're surrounded by strawberry farms and we start getting those in late February. They're not a huge novelty here and, for about six months of the year, we have them in the fridge. But right now.... BLUEBERRIES!! What are we going to do with all the blueberries I bought? Of course there will be muffins and pies; some will be frozen - to throw into smoothies. Tonight, I made thick sliced bacon, pancakes with my family's favorite blueberry sauce and fresh whipped cream (it was a breakfast-for-dinner kind of day). We've decided that, instead of traditional blueberry pancakes - with berries in the batter - we prefer to drown them in this yummy sauce. Tyler Florence has a delicious recipe that goes with blintzes. I've used that one before. Usually, I just do this:

Blueberry Sauce:

1 pint blueberries
1/2 cup sugar
2 TBS orange juice
1 tsp lemon juice

Bring to a boil, then simmer until liquid becomes syrupy. I usually let it go for about 20 minutes so it thickens a bit. Stir occasionally to prevent the bottom from burning. We use it as a topping for pancakes, waffles, french toast and even ice cream.